Pasta and Cauliflower alla Napoletana

Neapolitan pasta and Cauliflower - this delicious pasta dish will make you very happy! Such a creamy pasta creation you have never eaten before. This traditional Neapolitan pasta dish has an incredible flavour; and as for some traditional recipes, the ingredients and preparation are jealously guarded, that it almost seems like a sacrilege when variations are made. 

Pasta and cauliflower Neapolitan style is a peasant dish but rich in taste, a real warm and creamy comfort food, simple and quick to prepare.

Despite the fact that many, due to its very particular smell, the pasta and cauliflower dish, it is one of the most popular dishes of Neapolitan cuisine. A poor peasant dish with simple ingredients, but with a truly unique flavour.  A few simple steps will be enough to bring a truly spectacular dish of pasta and cabbage to the table.

Making this version of pasta and cauliflower will be really easy. A few simple ingredients will suffice and you will be able to prepare a truly delicious lunch.


1 cauliflower; 50 gr of lard; 1 clove of garlic; 1 chilli

300 gr of short pasta of your choice; Oil; salt; parsley


Take the cabbage, remove the leaves and the hard stem and cut it into florets. Now wash it thoroughly under running water. Meanwhile, on a cutting board, reduce the lard into an ointment. Take a high-sided saucepan, pour a drizzle of oil, add the clove of garlic and chilli, add the lard and turn on the flame. When the lard begins to melt, remove the garlic and add the cabbage. Let it brown for a few minutes, then cover everything with hot water. Season with salt and cook until the cabbage has softened. At this point, pour the pasta directly into it and cook. Turn often so that it does not stick and if it gets too dry, add more water. When cooked, stir in some Parmesan cheese and add the finely chopped fresh parsley. Buon Appetito!

Write a comment

Comments: 0